Quick Bread’s Definition: Leavened flour based products, Leavened with Baking Soda, Baking Powder. (Generally quick and easy to prepare)
Types of Quick Breads Pour Batter Drop Batter Soft Dough
Pour Batters Thin consistency and can be poured from the mixing bowl. They may contain equal amounts of liquid and flour. Examples: –Waffles –Pancakes –Crepes –Popovers
Drop Batters Fairly thick and need to be scrapped from the bowl into baking pan. Usually contains twice as much flour as liquid. Examples –Muffins –Corn Bread –Drop Biscuits –Nut/Fruit Breads (Quick Loaf Breads)
Soft Dough Thick enough to roll and shape by hand. It contains about 1/3 as much flour as liquid. Examples –Biscuits –Coffee Cake
Muffin Method Step #1: –Sift dry ingredients into a mixing bowl. Step #2: –In another bowl, beat the eggs. Add milk and melted or liquid fat.
Muffin Method (cont…) Step #3: –Then poor the liquid ingredients in to a well in the dry ingredients. Mix in until moist. Step #4: –Lift the batter from the bowl carefully and place in pan.
Biscuit Method Step #1: –Sift dry ingredients and cut in shortening, butter, or margarine. Step #2: –Add liquid all at once and stir with a fork.
Biscuit Method (cont…) Step #3: –Form into a ball and place on floured board. Knead the ball 10 to 12 times, and then rotate it a quarter of a turn and knead again.
Biscuit Method (cont…) Step #4: –Roll the dough ½ inch. Step #5: –Cut the dough with floured cutter and bake.
Characteristics of Quick Bread High-Quality Rolled Biscuit Light brown crust, flat top, symmetrical, flakey, tender crumbs.
High-Quality Muffin Rounded with a golden-brown and pebbly surface. Tender soft crumb, no tunnels or air pockets.
Storing Quick Breads Since quick breads lose their freshness rapidly, you should store them in a tightly closed container or sealed in moisture- proof wrap. They can also be frozen.
Functions of Ingredients in Bread Products Flour Liquid Fats Salt Sugar Eggs Leavening Agents
Flour The main ingredient & provides structure, or body of the bread All purpose flour is most often used Cornmeal, Whole Wheat, Oat Flour are used in Quick Breads for Flavor and Variety.
Liquid Provides the Moisture- Hydrates, Dissolve Ingredients Milk, Sour Milk, Buttermilk, Juice
Fats Provides Tenderness, Richness, and some Flavor
Salt In small amounts is used to improve the flavor.
Sugar Provides flavor. Sweetness, Tenderizes, Provides food for yeast.
Eggs Contribute color, texture, and nutritive value.
Leavening Agents Enable Quick Breads to rise so that it becomes light and porous. Air Steam Baking Soda Baking Powder Yeast
Air Air incorporated into baked products by beating, creaming, sifting or folding.
Steam Steam, created from the liquid ingredients when heated high enough temperature to form steam.
Baking Soda Baking soda, a chemical leavening agent that reacts with an acid to produce carbon dioxide. You will need to work quickly when using baking soda, because it starts forming carbon dioxide as soon as the liquid is added.
Baking Powder Baking Powder is the most common chemical leavening agent used in quick breads. The double action refers to the release of some carbon dioxide during mixing and the remainder during baking.
Yeast Yeast is a microscopic plant that produces carbon dioxide.